So this was one of those nights when I was blog reading, and I saw this post on easy Chocolate Chip Cookies by Stephanie of IamAFoodBlog and was just blown away by how amazing they looked.

Problem: It was 11:00. P.M. And no one would bake cookies at this hour. And then I walked into the kitchen.

And I am so glad I did, to fulfill my random wish and I made this

Holy Cookies!

Ok, right off the bat these look and taste UMMMAZING. Thanks so much IamAFoodBlog, pure genius! Plus photographing cookies was a lot of fun! They just look great no matter what you do.

In my crazed must-bake passion, I realized I didn't have any chocolate chips, but I did have some leftover 72% Belgian Dark Chocolate and some Dark Chocolate with almonds. And I thought, the universe really wants me to make some cookies tonight, because it was just the right amount! Hallelujah!

Assorted Dark Chocolate bars

These cookies are super easy to boot! And super quick. Start with the usual ingredients, like butter (I also used salted butter to balance the sweetness. I think it does the trick really well!) flour, sugar etc

And for really chunky cookies, chop your chocolate into large chunks (1/2 to 3/4 inches), and when they melt they just ooze out of every bite.

Hunk Chunks!

One other thing I did different to adapt this recipe to my taste, was that I added cranberries. The tart and the sweet with the bitters of the dark chocolate are an amazing combination.

The dough with cranberries and chocolate

The dough will feel a bit crumbly. Just ball it up loosely in your hands into a small 3 to 4 inch ball and toss it in the oven. Make sure to leave plenty of space between each cookie to expand and fall. I left a good 3 inches between each dough ball.

And when these babies are done, here's what you can expect. But before you can touch them, let them cool down a bit and then wait a bit more while they cool on the cooling rack. Or don't wait. No one's watching :)

Preheat the oven to 360°F. Line 2 rimmed baking sheets with foil or parchment paper.

Melt the butter in a heavy bottomed pan over the lowest heat possible, stirring occasionally.

In a bowl, whisk together the dry ingredients— the flour, baking powder, baking soda. Set aside.

Pour the melted butter into a large bowl and whisk in the brown and white sugar. Add the egg and Vanilla, whisking until just combined. Add the dry ingredients until barely blended. Fold in the chocolate and cranberries.

Refrigerate for 5 minutes then roll into 3 tablespoon balls and space out on the lined pans, leaving at least 3 inches between each cookie. Bake until the tops are cracked and lightly golden, 10-12 minutes. Rotate the pan halfway through.

Cool on the pan for 2 minutes, the move to a wire rack to cool completely.